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Ginger-pear Cake

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CATEGORY CUISINE TAG YIELD
Eggs Cakes, Desserts, Low-fat 16 Servings

INGREDIENTS

Nonstick spray coating
2/3 c Granulated sugar
1/2 c Packed brown sugar
1/4 c Cooking oil
3 Egg whites
1 c All-purpose flour
1/4 c Whole wheat flour
2 T Crystallized ginger
finely chopped
1 1/2 t Baking soda
1/2 t Ground nutmeg
2 1/2 c Shredded unpeeled pears
such as Bosc or
Bartlett
8 oz Low-fat vanilla yogurt
1 t Crystallized ginger
finely chopped

INSTRUCTIONS

Spray a 6-cup fluted tube pan or a 13x9x2-inch baking pan with
nonstick coating.  (If using a fluted pan, dust with all-purpose
flour.)  In a mixing bowl combine the sugars, oil, and egg whites.
Stir  mixture till well blended.  Add the all-purpose flour, whole
wheat  flour, the 2 tablespoons crystallized ginger, baking soda, and
nutmeg.  Stir mixture just till moistened.  (Batter will be thick.)
Stir in shredded pears. Pour batter into the prepared pan.  Bake in a
350 F oven for 50 to 55 minutes for the tube pan or 25 to 30  minutes
for a 13x9x2-inch pan or till a wooden pick inserted near the  center
comes out clean.  (For the tube pan, cool on wire rack 15  minutes
before removing cake from pan.)  Cool completely.  For topping, in a
bowl combine yogurt and the 1 teaspoon crystallized  ginger.  Cover and
chill several hours before serving.  To serve, dollop each serving wtih
the ginger-yogurt topping.  Sprinkle with nutmeg, if desired.
Nutrition facts per serving: 171 cal., 4 g total fat (1 g sat. fat) 1
mg chol., 99 mg sodium, 33 g carbo., 2 g fiber, 3 g pro.  Source:
Better Homes and Gardens, February 1994 * Typed for you by  Karen
Mintzias  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip

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